Join us on New Year’s Eve for a spectacular six-course tasting menu! Sparkling wine (or sparkling cider) is also included and reservations are available from 5-9pm.

*Our regular menus will not be available on this night.

$155 per person
Includes one bottle of champagne (selection to be determined) per couple.
(does not include other beverages, taxes, or gratuity)

Amuse
(choice of)

Caviar Blini
Lemon Scented Blini, Caviar, Creme Fraiche, Chive

Cinnamon Pickled Beet
Haystack Chevre, Candied Kumquat

Second Course
(choice of)

Mussel and Fennel Chowder
Crispy Shoestring Potatoes, Fennel Frond

Frisee and Arugula Salad
Cranberries, Candied Pecans, Grilled Halloumi Cheese, Champagne Vinaigrette

Trumpet Mushroom “Scallops”
Fried Roasted Garlic Polenta, Haricot Verts, Tomato Vinaigrette, Fresh Basil

Third Course
(choice of)

Seared Diver Scallop
Cacio e Pepe Cous Cous, Fresh Lemon, Cracked Pepper, Shaved Parmesan

Braised Short Rib Cannelloni
Taleggio Cheese, Sweet Onions, Carrot, Braising Consomme

Potato Gnocchi Caprese
Roasted Tomato, Red Peppers, Fresh Ricotta, Basil, Balsamic Drizzle

Intermezzo

Orange Sorbet
Pomegranate Granita

Fifth Course
(choice of)

Macadamia Nut Crusted Halibut Cheek
Honey Roasted Onion Risotto, Sauteed Carrot, Parsley-Lemon Coulis

Seared Petite Filet of Beef
Potato Gratin, Tomato Jam, Sauce Bordelaise

Braised Duck Lasagna
Taleggio Cheese, Garlicky Spinach, Fresh Grapes, Red Wine Duck Bordo

Grilled Zucchini Carbonara
Spaghetti Squash, Fresh Tomato, Lemon, Shaved Parmesan

Sixth Course
(choice of)

Limoncello Meringue Cheesecake
Rosemary Crust, Blueberry Gelee, Candied Lemon

Chocolate Beet Cake
Hazelnut Mascarpone Cream, Macerated Strawberries, Dark Chocolate Balsamic Glaze, Caramel Hazelnuts, Dried Beet Chip

White Chocolate Panna Cotta
Champagne Gelee, While Chocolate Spices Feuilletine, Cherry Jam

Executive Chef ~ Matthew Ochs
Pastry Chef ~ Lauren Leitner

A 20% gratuity will be added to all parties of 7 or more.

A 4% Kitchen Living Wage (KLW) surcharge will be added to your final bill. This fee goes directly to our kitchen staff to help offset the wage disparity between our restaurant team members. Thank you for your support!